Vegan Pumpkin Chocolate Chip Cookies
These Vegan Pumpkin Chocolate Chip Cookies are soft, fluffy, and filled with melty dairy-free chocolate chips in every bite. Made with real pumpkin puree and warm pumpkin pie spice, they’re an easy fall cookie recipe that’s perfect for holiday baking, afternoon snacks, or enjoying with a hot cup of coffee.
How to Make Vegan Pumpkin Chocolate Chip Cookies
Ingredients You’ll Need
Pumpkin Cookies
- 1¼ cups all-purpose flour
- ½ teaspoon baking soda
- 2 teaspoons pumpkin pie spice
- ¾ teaspoon sea salt
- ½ cup pumpkin puree
- ½ cup vegan butter, softened
- â…“ cup granulated sugar
- â…“ cup brown sugar
- 1 tablespoon vanilla extract
- 1 cup dairy-free chocolate chips
Step-by-Step Guide
1. Preheat the Oven
Preheat your oven to 350°F and line a baking sheet with parchment paper.
2. Cream the Butter and Sugars
In a large mixing bowl, beat the softened vegan butter, granulated sugar, and brown sugar together for about 3 minutes, until light and creamy.
3. Add the Pumpkin and Spices
Add the pumpkin puree, vanilla extract, baking soda, pumpkin pie spice, and sea salt. Mix until everything is well combined.
4. Add the Flour
Add the flour and mix just until no dry flour remains. Be careful not to overmix the dough.
5. Fold in the Chocolate Chips
Gently fold the dairy-free chocolate chips into the cookie dough until evenly distributed.
6. Scoop the Dough
Using a medium cookie scoop, scoop evenly sized portions of dough onto the prepared baking sheet, leaving about 2 inches between each cookie.
7. Bake
Bake for 10–12 minutes, or until the edges are set and lightly golden.
8. Cool
Let the cookies cool on the baking sheet for about 10 minutes before transferring them to a wire rack.
Important Recipe Notes
- Use pumpkin puree, not pumpkin pie filling.
- Don’t overmix the dough once you add the flour. Mixing just until combined helps keep the cookies soft.
- If you want bakery-style cookies, press a few extra dairy-free chocolate chips into the tops of the cookie dough before baking.
- Let the cookies cool on the baking sheet for about 10 minutes before moving them. They’ll continue setting as they cool.
- Store leftover cookies in an airtight container at room temperature for up to 3 days or in the refrigerator for up to 1 week.
- Freeze baked cookies in a freezer-safe container for up to 2 months. Thaw at room temperature before serving.
Vegan Pumpkin Chocolate Chip Cookies
Vegan Pumpkin Chocolate Chip Cookies
Ingredients
- 1¼ cups all-purpose flour
- ½ teaspoon baking soda
- 2 teaspoons pumpkin pie spice
- ¾ teaspoon sea salt
- ½ cup pumpkin puree
- ½ cup vegan butter softened
- â…“ cup granulated sugar
- â…“ cup brown sugar
- 1 tablespoon vanilla extract
- 1 cup dairy-free chocolate chips
Instructions
- Preheat your oven to 375°F and line a baking sheet with parchment paper.
- In a large mixing bowl, beat the softened vegan butter, granulated sugar, and brown sugar together for about 3 minutes, until light and creamy.
- Add the pumpkin puree, vanilla extract, baking soda, pumpkin pie spice, and sea salt. Mix until everything is well combined.
- Add the flour and mix just until no dry flour remains. Do not overmix.
- Fold in the dairy-free chocolate chips until evenly distributed throughout the dough.
- Using a medium cookie scoop, scoop evenly sized portions of dough onto the prepared baking sheet, leaving about 2 inches between each cookie.
- Bake for 10–12 minutes, or until the edges are set and lightly golden.
- Let the cookies cool on the baking sheet for about 10 minutes before transferring them to a wire rack.
Notes
- Use pumpkin puree, not pumpkin pie filling.
- Mix the flour in just until combined to keep the cookies soft.
- For bakery-style cookies, press a few extra chocolate chips into the tops of the dough before baking.
- Let the cookies cool on the baking sheet before moving them so they can finish setting.
- Store in an airtight container at room temperature for up to 3 days or refrigerate for up to 1 week.
- Freeze baked cookies for up to 2 months.
